I'm trying a retardedly high-gravity brew for 12-12-12. It's a Scottish strong, and I'm shooting for 12% alcohol (because I'm prosaic like that). I'm using BeerSmith to come up with a recipe, and I'm not sure that the volumes make sense. Here's the recipe:

That's 1.25qts/lb and that's pretty normal, ull need to sparge a lot, your cooler will be filled to max capacity, and do not boil your wort to a syrup, that's a good way to end up with an extremely high FG, what makes you want to do this? If you want (it will take twice as long) but do two full mashes with half the grain in each, collect the runnings and sparge from the first then dump the grain and redo, then boil all your wort together

That's 1.25qts/lb and that's pretty normal, ull need to sparge a lot, your cooler will be filled to max capacity, and do not boil your wort to a syrup, that's a good way to end up with an extremely high FG, what makes you want to do this? If you want (it will take twice as long) but do two full mashes with half the grain in each, collect the runnings and sparge from the first then dump the grain and redo, then boil all your wort together

From the little I've read, the scottish style (which the OP is shooting for) takes a PORTION of the wort and boils to a syrup, then adds back to the boil for a caramel flavor. Don't think it means syrup the entire batch.

From the little I've read, the scottish style (which the OP is shooting for) takes a PORTION of the wort and boils to a syrup, then adds back to the boil for a caramel flavor. Don't think it means syrup the entire batch.

That's why I am only taking 2 gallons out to reduce. Do you have some experience with this style that would tell you that this is too much?

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Primary: 90 Shilling
Secondary: Empty
Bottled: Out of beer... need to brew more.
Kegged: STILL out of beer.